sand crab linguine




Yield 2 serves

The best thing to do with great flavours is not much. This sand crab linguine recipe lets the delicate sand crab flavour shine through



350g cooked sand crab meat, picked from the shell

2 cloves garlic

2 long red chillies

1 large bunch parsley

olive oil

1 lemon

250g fresh linguine


Finely chop the garlic and parsley.  Deseed and finely dice the chillies.  Zest the lemon.  In a large frypan, heat the olive oil over a low flame. Add the garlic, lemon zest and chillies and sauté gently. Remove from heat and set aside.

Cook the linguine in a large pot of salted water until al dente.  Drain well.

Add the cooked linguine to the chilli, garlic saucepan, add the juice of half the lemon.  Heat over a medium temperature until the lemon juice starts to evapourate.  Add the crab meat to the pan and toss gently until the crab is warmed through.  Add the parsley and season to taste.

Serve immediately with lemon wedges on the side.

Courses Dinner

Cuisine Seafood, Italian

Recipe by Cooker and a Looker - Australian Home Cooking at